** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. To bake potatoes, scrub thoroughly and prick with a fork.
2. Bake in 425 deg F oven for 40-60 minutes or till done.
3. (or, prick skin of potatoes; place in microwave oven.
4. Cook on 100% power [high] for 14-17 minutes or till done, rearranging once.
5. Let stand for 5 minutes to finish cooking). In a small saucepan stir together the milk, cornstarch, mustard, and pepper.
6. Cook and stir till thickened and bubbly. Add cheese, stirring till melted.
7. Stir in mixed vegetables and heat through. Serve warm over baked potatoes.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Milk, Potato, Corn, Mustard allergies.
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